Our Cabbage is ready after worrying over it in this heat for what seemed like forever, it turned out beautiful! This week's share included a bunch of large kohlrabi, a double share of salad mix, a quart of purple beans, a large or two medium head of cabbage, bunching onions and a surprise zucchini!

'Read More' below to view our weekly email to members and recipes......

This week's share:

Cabbage Salad Mix Purple Kohlrabi Bunching Onions Purple Beans

Spotlight: Cabbage

(see recipe below)

Cabbage is READY!! These beautiful light green globes are packed with Vitamin K and C and are a great source for Fiber, Vitamin B6, Folate and Manganese. Cabbage is also a good source for Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium. We chose to highlight cabbage this week because we are absolutely obsessed with a kimchi recipe our friend and fellow farmer is making (see a similar recipe below). For a while I was scared of kimchi just by the sound of it, but we have been eating a ton of it lately and find that it's good on EVERYTHING!

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Quick and Easy Kimchi!

This recipe was found at For the Love of Food,we strongly suggest checking out her tips and pictures to guide you along. We know it helped us!! We added a few ingredients and changed a few others below.

Mix a brine from the sea salt and water. Stir well to thoroughly dissolve salt.

Coarsely chop cabbage, slice radishes and carrots and let vegetables soak in brine, covered by a plate or other weight to keep the vegetables submerged. Soak for at least 5 hours, and up to 24 hours.

Prepare spices: dice the onion and garlic. Use a food processor to process onion, garlic, and ginger into a paste. Mix in the gochugaru and green onions.

Drain brine off of vegetables, reserving brine. Taste vegetables for saltiness. You want them to taste decidedly salt, but not surprisingly so. If they are too salty, rinse them with water. If you cannot taste salt, sprinkle the vegetables with a couple of teaspoons of salt and mix.

Mix the vegetables throughly with the spice paste. Pack them tightly into a clean jar, pressing down until the brine rises. If necessary, add a little of the reserved vegetable-soaking brine to submerge the vegetables. Weight the vegetables down with a smaller jar if necessary (fill the smaller jar with liquid to keep everything weighted down). Cover the jar with a towel to keep flies and dust out.

Ferment in your kitchen or other warm place. Taste the kimchi every day and check it to make sure it is still submerged under the brine. Depending on your tastes and the temperature of where it is stored, the kimchi can be ready in as soon as a few days or a few weeks. The fermentation process generally takes longer in cool weather and shorter in warm weather. When your kimchi tastes ripe (sour and tangy), move it to the refrigerator. It can last for several months, if not longer, in the fridge as long as it still has some brine in the jar.

Important

Be sure to ferment your kimchi in a glass jar or glazed ceramic crock. Since the brine and vegetables are heavily salted, it is important to avoid using metal or plastic

Do NOT use iodized salt or any product with preservatives in your kimchi. Iodine is antimicrobial and will prevent the kimchi from fermenting

You do NOT want air touching your vegetables. It is vital to keep everything submerged under the brine. As long as everything is submerged under liquid, mold will not develop.

Share your recipes We'd love to hear what you've made!Email us at centralrootsfarm@gmail.comif you have recipe ideas you'd like us to share in future emails!

A look into the future!

After tenderly looking after these since they were seedlings, you can imagine how excited we were yesterday to find baby squashes thriving under the canopy of leaves on our acorn squash bushes! It will still be a couple months before they're ready for you to take home, but it's always fun to see your food's journey!

Farm Stand! If you need anything extra for your weekly menu, check out theOhio City Farm Stand openFridays and Saturdays 9am-3pm on the corner of Bridge Ave and West 24th street!